Fiber-Forward Chickpea Salad (Printable)

A fiber-rich chickpea dish with cabbage, carrots, and creamy tahini-lemon dressing for a fresh, healthy meal.

# What You'll Need:

→ Salad

01 - 2 cups cooked chickpeas (or 1 can, drained and rinsed)
02 - 2 cups shredded green or red cabbage
03 - 1 cup shredded carrots
04 - 1 small red bell pepper, diced
05 - 2 green onions, thinly sliced
06 - 1/4 cup chopped fresh parsley
07 - 2 tablespoons toasted sunflower seeds (optional)

→ Tahini-Lemon Dressing

08 - 3 tablespoons tahini
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon extra-virgin olive oil
11 - 1 tablespoon maple syrup or honey
12 - 1 clove garlic, minced
13 - 2 to 3 tablespoons cold water, as needed to thin
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - In a large bowl, mix chickpeas, cabbage, carrots, bell pepper, green onions, parsley, and sunflower seeds if using.
02 - In a separate bowl, whisk tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, ground cumin, salt, and black pepper. Gradually add cold water until the dressing reaches a creamy, pourable consistency.
03 - Pour the dressing over the salad mixture and toss thoroughly to ensure even coating.
04 - Taste and adjust seasoning as desired. Serve immediately, or refrigerate for 30 minutes to allow flavors to meld.

# Expert Hints:

01 -
  • It actually keeps you full for hours, not just until mid-afternoon.
  • No cooking required, so it fits into the chaotic days when your kitchen feels too small.
  • The tahini dressing is creamy enough to feel indulgent but honest enough that you don't need to apologize for eating it.
02 -
  • If your dressing turns out too thick, add water one teaspoon at a time—it's easier to thin than to thicken, and tahini seizes up if you rush it.
  • Don't shred your cabbage too thin or it'll turn watery and sad by the time you eat it; aim for thin ribbons, not confetti.
03 -
  • Toast your sunflower seeds in a dry pan for two minutes right before eating—the warmth wakes up the flavor and makes them taste like you actually know what you're doing.
  • If you have a moment, let the finished salad sit for five minutes after dressing it; that's when the flavors marry into something greater than the sum of their parts.
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